|
Lemon Farmhouse
|
Saison
|
3.7 Gallons |
1.048 |
1.005 |
5.63 |
23.83 |
5.43 °L
|
3K |
7 |
|
|
|
| Boil
Size: 4.03 Gallons |
Boil Time: 30 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: 14.98 psi |
Creation
Date: 9/18/2019 7:15 PM |
Notes: Citric acid concentration in "Other Ingredients" should be 5%.
Use 1/2lb. lemons for 5-gal of Mash Water (scale up or down as necessary). Remove wax from lemons with hot water and paper towel. Zest lemons and set zest aside. Quarter lemons and add to mash. Remove lemons with spent grain and discard.
Add zest at end of boil.
Pitch yeast cool (64°F - 18°C)
Open ferment at 70°F - 21°C for 3-4 days, watching for signs of slowing activity.
Once fermentation slows, close with airlock and let free rise to ≈ 75°F - 24°C, or slightly above. Stay below 80°F - 27°C.
Leave in fermenter for ≈ 2 weeks, dry hopping with 2-3 days left. |
|
|
Ben's Double Chocolate Imperial Stout
|
Russian Imperial Stout
|
23 Litres |
1.091 |
1.02 |
9.27 |
52.11 |
44.76 °L
|
3K |
1 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/4/2015 1:49 PM |
| Notes: |
|
|
D6D ▲California Common Gate Keeper ▲ (Gold Medal Winner AHA 2015) 02.12.16
|
California Common
|
5.5 Gallons |
1.054 |
1.017 |
4.84 |
52.27 |
13.17 °L
|
3K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/23/2015 12:47 PM |
Notes: ♦ BREW DATES: San Diego ABA Winner 2015
Date: Brew Day • 02.12.16
Gravity End of Boil (OG) • 1.054
Gravity (FG) •
Date: Pitch Yeast Day • 02.14.16 9AM
Date: Keg Day • 03.04.16
Carbonation Day: 03.12.16
Drafted Who’s House • Dan
Original Recipe and Finish:
OG 1.054 FG ABV SRM IBU
♦ SESSION NOTES:
Took my time on this one. Wanted to age it longer than normal. Did not dry hop the last stage. Glad I didn't. Has a nice balance. Color is to style. Very nice drinkable.
♦ STANDARD BREWING NOTES:
♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA
WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if fermentation tank nozzle is pointed upwards
♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales
♥ DRINKABILITY: What did you like about it. Sample Date:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
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|
Coriander/Lime IPA
|
American IPA
|
15 Litres |
1.053 |
1.009 |
5.83 |
55.56 |
7.76 °L
|
3K |
0 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/11/2017 8:01 AM |
| Notes: |
|
|
Toasted Marshmallow Milk Stout
|
Sweet Stout
|
5.5 Gallons |
1.07 |
1.018 |
6.81 |
28.31 |
28.12 °L
|
3K |
1 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 75 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 7.04 psi |
Creation
Date: 12/19/2020 4:12 PM |
Notes: Corn Syrup / Cane Sugar = representation of marshmallows in boil for OG calc
Repitch Nottingham from Blonde bucket
|
|
|
Gose - Lime & Jalapeno
|
Gose
|
10 Litres |
1.047 |
1.013 |
4.51 |
0 |
3.42 °L
|
3K |
0 |
|
|
|
| Boil
Size: 11.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2019 3:55 PM |
Notes: Using the "co-pitching" method as outlined here: homebrewtalk.com/forum/threads/fast-souring-modern-methods.670176
Salt, coriander, lime zest last 10 min of boil.
3 good sized jalapenos (seeds removed) last 10 minute boil, roasted & soaked in vodka overnight before.
Co-pitched yeast with 4 x capsules Swanson's L. plantarum.
3 more jalapenos (seeds removed, unroasted) day 5 fermenter.
The hops is added once beer in fermenter reaches the desired sourness (by taste, I don't have PH meter). This stops any further souring.
This was the best beer I've brewed so far (12 brews). |
|
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ANZAC Biscuit Ale
|
Autumn Seasonal Beer
|
21 Litres |
1.054 |
1.014 |
5.3 |
24.81 |
8.48 °L
|
3K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2018 11:23 AM |
| Notes: |
|
|
Rogue Dead Guy Clone Braumeister 20L
|
American IPA
|
21 Litres |
1.063 |
1.015 |
6.28 |
45.98 |
8.65 °L
|
3K |
4 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/7/2016 2:39 PM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18˚ C to "5/7 days"
Dry Hop "5 days" at 20 c˚ and 2 days at 0c˚" |
|
|
Anchor Liberty Ale Clone
|
American Pale Ale
|
5.25 Gallons |
1.059 |
1.012 |
6.17 |
34.56 |
3.94 °L
|
3K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/2/2020 11:47 AM |
Notes: Mash at 149 for 60 minutes. After 60 min. Raise temp to 168 for mash out. Sparge with 2.8 gallons of 170 degree water. Top up with water (if neeeded) to reach 6 gallons of 1.049 wort.
Boil for 60 minutes adding hops as noted.
NOTE: recipe calls for Cascade with AA of 8.2 - you may need to adjust your amounts to reach the desired AAU!
4.1 AAU @ 60 min
6.2 AAU @ 45 min
simply .5 oz of hops at 0 min.... (up it to .75 if you are using hops with less than 8.2 AA)
Just 1 oz of dry hop no matter the AA.
Cool wort to 65ish and pitch yeast and ferment at 67 for 4 days. On day 4 add dry hops and let rest for another 3 days.
Once final gravity is reached (approximately 7 days total) bottle or keg and carbonated. |
|
|
House Pale Ale 25
|
North German Altbier
|
5.4 Gallons |
1.059 |
1.014 |
5.92 |
61.39 |
6.39 °L
|
3K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 65 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2015 3:25 AM |
| Notes: |
|
|
Amber Christmas Gahr-ed
|
American Amber Ale
|
25 Litres |
1.061 |
1.014 |
6.16 |
42.89 |
16.15 °L
|
3K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/18/2014 10:26 PM |
| Notes: |
|
|
Leffe Blonde Clone
|
Belgian Blond Ale
|
12 Litres |
1.07 |
1.019 |
6.61 |
23.52 |
6.83 °L
|
3K |
3 |
|
|
Author:
|
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 59.5 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/24/2015 11:14 AM |
| Notes: |
|
|
Hefeweizen
|
Weissbier
|
5.5 Gallons |
1.053 |
1.014 |
5.17 |
15.24 |
2.92 °L
|
3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/13/2017 7:17 PM |
Notes: Hefeweizen is a medium-bodied, cloudy, malty, and spicy, with
a smooth mouthfeel and dense, whippedcream
head.
|
|
|
Bob's Zombie Dust Clone
|
American Pale Ale
|
5.5 Gallons |
1.064 |
1.014 |
6.44 |
60.47 |
8.65 °L
|
3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 81 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/31/2017 5:29 PM |
| Notes: I posted a picture of the real Zombie Dust for reference only if you are looking to brew a batch of this magnificent beer. Had the good fortune of drinking my fill of Zombie Dust on draft during a recent visit to Fatheads brewery and tap house at which time they were also serving a collaboration brew between 3 Floyds and Fatheads. |
|
|
S'mores Porter
|
American Porter
|
4.5 Gallons |
1.079 |
1.016 |
8.27 |
24.38 |
36.26 °L
|
3K |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/11/2018 6:41 PM |
Notes: 1.5
8
2
http://www.crumbblog.com/toasted-marshmallow-syrup-for-lavazzacheer/
add 3 boxed graham crackers in mash
chocolate syrup=infuse with vodka OR infuse milk chocolate and freeze/seperate
|
|
|
Almost Hopslam IIPA
|
American IPA
|
5.5 Gallons |
1.083 |
1.012 |
9.21 |
175.71 |
6.9 °L
|
3K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 150 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2013 11:57 PM |
| Notes: |
|
|
Victoria's Secret DDH Pale Ale (Vic Secret Aus Single Hop APA) - Dai Kide
|
American Pale Ale
|
15 Litres |
1.058 |
1.012 |
6 |
49.59 |
6.93 °L
|
3K |
2 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 40 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: dextrose |
Priming Amount: 97.8 g |
Creation
Date: 1/20/2020 3:21 PM |
Notes: My 2.0 version is way hoppier tasting and smelling thanks to the double dry hop. Well balanced with hops and malts and a nicer aroma and taste. The body is less IPA and more pale ale now.
Lactic Acid added to Primary to counter rise in pH from dry hop. |
|
|
Motueka Lager
|
German Pilsner (Pils)
|
2 Gallons |
1.049 |
1.008 |
5.45 |
44.73 |
3.87 °L
|
3K |
3 |
|
|
|
| Boil
Size: 2.7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2015 3:38 AM |
| Notes: |
|
|
Hill Farmstead Edward
|
American Pale Ale
|
5 Gallons |
13.498 |
3.825 |
5.21 |
84.89 |
8.25 °L
|
3K |
3 |
|
|
Author:
|
|
tedferris@hotmail.com
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 12.3 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2015 6:38 PM |
| Notes: went by description on hill farmsteads website and guessed at time and amounts of hops/grains |
|
|
JZ - To George Bohemian Pilsener
|
Czech Premium Pale Lager
|
23 Litres |
1.056 |
1.016 |
5.24 |
42.65 |
3.83 °L
|
3K |
1 |
|
|
|
| Boil
Size: 32.3 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 10 ° C |
Priming Method: Forced |
Priming Amount: N/A |
Creation
Date: 7/29/2016 12:26 AM |
Notes: We recommend a method similar to a Narziss fermentation, where the first two thirds of the fermentation is done cold and the final third is done warmer. This differs from the most commonly recommended procedure for lagers, where the yeast is pitched to a relatively warm wort (60 to 68°F, 15 to 20°C), cooled over the first two days of fermentation to the primary fermentation temperature, and then warmed back up to the initial temperature for a diacetyl rest before lagering. The idea behind the Narziss fermentation is to reduce the production of esters and other less desirable compounds during the most active phases of fermentation, and to increase the yeast activity near the end of fermentation, converting most of the undesirable compounds into less offensive substances. For example, diacetyl is a buttery tasting compound that is a common flaw in warm fermented lagers. The diacetyl precursor alpha acetolactate is excreted by the yeast during the early phase of fermentation. Keeping the temperature low during that time keeps the amount of alpha-acetolactate low. Yeast will reduce diacetyl at the end of fermentation, when they are working on building their energy stores. Warming the yeast near the end of fermentation makes them more active and improves the reduction of diacetyl. The overall effect is a cleaner beer.
Assuming you have clean, healthy yeast, controlling the temperature of fermentation is the most important step. The preferred procedure for these recipes is a little different, in that we recommend chilling the wort down to 44° F (7° C) and racking the beer away from the bulk of the cold break material before oxygenating and pitching the yeast. The fermentation chamber should be set up to warm slowly over the first 36 to 48 hours to 50° F (10° C) and held at that temperature for the rest of fermentation. This results in a clean lager, with very little diacetyl. If your wort was warmer during the initial yeast growth, or your fermentation was warmer, you’ll need to do a diacetyl rest during the last couple of days of fermentation, when the airlock activity noticeably slows. Generally this will be about the fifth or sixth day after pitching. To perform a diacetyl rest, warm your beer up about 10° F (6° C) above the fermentation temperature and hold it there until fermentation is complete. This keeps the yeast active and gives them a chance to eliminate the diacetyl. Then rack the beer to a 5 gallon carboy or Cornelius keg for lagering.
In any case, don’t rush things. Good lagers take time, and they ferment more slowly than ales, especially when fermented cold. Once the beer has finished fermenting, a period of lagering for a month or more at near freezing temperatures can improve the beer. Generally, the higher the alcohol content of the beer, the longer the lagering period should be. A 5 percent alcohol by volume Munich helles might be best after 4 to 6 weeks. An 8 percent doppelbock may need 6 months or more for some of the harsher aspects of the beer to mellow and for the melding of complex flavors to occur. |
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